Coconut Pineapple Bread Pudding

Coconut Pineapple Bread Pudding

Prep: 15 Minutes Cook: 45 Minutes Serves: 10 Submitted by: Joy Houston


1 cup Dried Pineapple, diced
3 tablespoons Ginger, minced
½ cup Dried Coconut
½ cup macadamia nuts chopped
2 eggs
1 cup Coconut Milk
1 teaspoon vanilla extract
1 tablespoon Brown sugar
1 loaf KING'S HAWAIIAN Original Hawaiian Sweet Round Bread


Step 1
Preheat the oven to 350 degrees F.

Step 2
In a food processor, pulse pineapple, ginger, coconut and macadamia nuts to form a crumble.

Step 3
In a shallow bowl, whip the eggs, coconut milk, vanilla extract and brown sugar.

Step 4
Grease a pie pan or shallow baking dish.

Step 5
Tear bread into approximately 2x2 inch chunks.

Step 6
Dunk half the pieces of bread into the egg mixture and place them in the baking dish or pie pan. Sprinkle half the crumble on the bread.

Step 7
Dunk the remaining bread chunks into the egg mixture and layer them on top. Spread the remaining crumble on top.

Step 8
Place the bread pudding in the oven for 40 to 45 minutes. The pudding is done when you can insert a knife and it comes out clean.